Low-Fat Poblano Cream Pasta with Roasted Corn and Cherry Tomatoes

Instructions

1. Heat the oven to 425°F. Place the poblano peppers and unpeeled garlic cloves directly on the oven rack (or a foil-lined sheet pan). Roast for 20 to 25 minutes, turning the peppers once, until the skins are blistered and charred in spots. Remove and let cool slightly.
2. While the peppers roast, toss the corn kernels and cherry tomatoes with 1 tablespoon of olive oil, a pinch of salt, and a few grinds of black pepper on a sheet pan. Spread into a single layer and roast alongside the peppers for the final 15 minutes, until the corn has some color and the tomatoes have collapsed and caramelized at the edges.
3. Peel the charred skin off the poblanos, remove the stems and seeds, and roughly chop the flesh. Squeeze the roasted garlic cloves out of their skins.
4. Transfer the poblano flesh and roasted garlic to a blender. Add the Greek yogurt, vegetable broth, cumin, smoked paprika, ½ teaspoon salt, and the remaining 1 tablespoon of olive oil. Blend until completely smooth, about 45 seconds. Taste and adjust salt.
5. Bring a large pot of well-salted water to a boil and cook the pasta according to package directions until al dente. Reserve ½ cup of pasta water before draining.
6. Return the drained pasta to the pot over low heat. Pour the poblano cream sauce over the pasta and toss to coat, adding splashes of reserved pasta water as needed to loosen the sauce to a silky consistency.
7. Fold in the roasted corn and about two-thirds of the blistered cherry tomatoes, reserving the rest for the top. Divide among bowls and finish with the remaining tomatoes, fresh cilantro, crumbled cotija, and a squeeze of lime.